Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin.
- Published in:
- Food Biophysics, 2021, v. 16, n. 1, p. 139, doi. 10.1007/s11483-020-09655-7
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- Publication type:
- Article
Works matching IS 15571858 AND DT 2021 AND VI 16 AND IP 1
Results: 12
1
2
Effects of Oil Type on Sterol-Based Organogels and Emulsions.
- Published in:
- Food Biophysics, 2021, v. 16, n. 1, p. 109, doi. 10.1007/s11483-020-09654-8
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- Article
3
Investigation of Structural Transformations During the Manufacturing of Expanded Snacks for Reformulation Purposes.
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- Food Biophysics, 2021, v. 16, n. 1, p. 119, doi. 10.1007/s11483-020-09652-w
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- Publication type:
- Article
4
Analysis of Freeze-Thaw Behavior of Double (W1/O/W2) Emulsions by Differential Scanning Calorimetry: Effects of Inner Salt Concentration and Solid Fat Content.
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- Food Biophysics, 2021, v. 16, n. 1, p. 98, doi. 10.1007/s11483-020-09653-9
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- Publication type:
- Article
5
Passive Internalization of Bioactive β-Casein Peptides into Phospholipid (POPC) Bilayers. Free Energy Landscapes from Unbiased Equilibrium MD Simulations at μs-Time Scale.
- Published in:
- Food Biophysics, 2021, v. 16, n. 1, p. 70, doi. 10.1007/s11483-020-09651-x
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- Publication type:
- Article
6
Liposomal Encapsulation of Oleuropein and an Olive Leaf Extract: Molecular Interactions, Antioxidant Effects and Applications in Model Food Systems.
- Published in:
- Food Biophysics, 2021, v. 16, n. 1, p. 84, doi. 10.1007/s11483-020-09650-y
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- Publication type:
- Article
7
Particle degradation and nutrient bioavailability of soybean milk during in vitro digestion.
- Published in:
- Food Biophysics, 2021, v. 16, n. 1, p. 58, doi. 10.1007/s11483-020-09649-5
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- Publication type:
- Article
8
Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol.
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- Food Biophysics, 2021, v. 16, n. 1, p. 48, doi. 10.1007/s11483-020-09648-6
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- Publication type:
- Article
9
Emulsions Stabilised by Polyethylene Glycol (PEG) 40 Stearate and Lactoferrin for Protection of Lactoferrin during In Vitro Digestion.
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- Food Biophysics, 2021, v. 16, n. 1, p. 40, doi. 10.1007/s11483-020-09647-7
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- Publication type:
- Article
10
Effect of Microalgae (Arthrospira platensis and Chlorella vulgaris) Addition on 3D Printed Cookies.
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- Food Biophysics, 2021, v. 16, n. 1, p. 27, doi. 10.1007/s11483-020-09642-y
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- Publication type:
- Article
11
Electrospray Production of Curcumin-walnut Protein Nanoparticles.
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- Food Biophysics, 2021, v. 16, n. 1, p. 15, doi. 10.1007/s11483-020-09637-9
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- Publication type:
- Article
12
Effect of Limonene on Modulation of Palm Stearin Crystallization.
- Published in:
- Food Biophysics, 2021, v. 16, n. 1, p. 1, doi. 10.1007/s11483-020-09640-0
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- Publication type:
- Article